Culinary Arts (AAS)

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Associate of Applied Science Degree
Code: 242
Not designed as a Transfer Program

Purpose: This degree blends professional and technical courses in the culinary arts with hands-on training that provides graduates with the technical knowledge and hands-on skills to be successful in the food service industry.

Program Information: This degree blends professional and technical courses in the culinary arts with hands-on training that provides graduates with the technical knowledge and hands-on skills to be successful in the food service industry.Occupational Objectives: Career opportunities in the restaurant and food-service industry include: chefs, sous chefs, pastry chefs, personal chefs and line cooks at casual and fast food restaurants as well as hotels, resorts and country clubs. The Associate of Applied Science Degree prepares students for immediate employment upon graduation.

Students in all degree programs are required to take one Civic Engagement (CE) course to graduate. The CE course for this program is HRI 256 .

Required Courses

SDV 100 - College Success Skills Credits: 1
ENG 111 - College Composition I Credits: 3
CUL 106 - Principles of Culinary Arts I Credits: 3
HRI 158 - Sanitation and Safety Credits: 3
CUL 107 - Principles of Culinary Arts II Credits: 3
___ ___ - Social Science Elective Credits: 3
CUL 145 - Gard Manger Credits: 3
CUL 119 - Applied Nutrition for Food Service Credits: 3
BAK 128 - Principles of Baking Credits: 3
CUL 220 - Meat, Seafood, and Poultry Preparation Credits: 3
MTH 154 - Quantitative Reasoning Credits: 3
HRI 251 - Food and Beverage Cost Control I Credits: 3
CUL 218 - Fruit, Vegetable, and Starch Preparation Credits: 3
CUL 206 - International Cuisine Credits: 3
CUL 207 - American Regional Cuisine Credits: 3
CUL 259 - Beverage Management Credits: 3
ENG 112 - College Composition II Credits: 3
CUL 290 - Coordinated Internship Credits: 3
HRI 225 - Menu Planning and Dining Room Service Credits: 3
CUL 256 - Principles of Applications of Catering Credits: 3
___ ___ - Humanities Elective Credits: 3

Total Minimum Credits: 61

A list of courses that fulfills the requirements for Humanities and Social Science Electives can be found on the Transfer Course Electives page.

Students may substitute an approved mathematics course elective or higher-level math course in place of MTH 154 .

Technical Elective Options:

BAK 280 - Principles of Advanced Baking and Pastry Credits: 3
BAK 281 - Artisan Breads Credits: 3
BUS 274 - Foundations of Entrepreneurship Credits: 3

Culinary Arts (AAS)

Associate of Applied Science Degree Code: 242 Not designed as a Transfer Program

Required Courses

Total Minimum Credits: 61

Associate of Applied Science Degree
Code: 242
Not designed as a Transfer Program